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Vegetarian Empanadas

Keryn Means
This easy baked empanada dough will have you whipping up flaky pastry pouches once a week to feed your entire family. All you need to figure out is which filling to spoon into each circle of dough!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes
Course Recipes
Cuisine Dinner
Servings 25
Calories 65 kcal

Equipment

  • Colavita Aged White Wine Vinegar
  • King Arthur Flour, 100% Organic All-Purpose Flour Unbleached
  • King Arthur Flour, 100% Organic Whole Wheat Flour
  • Diamond Crystal Table Iodized Salt
  • Baking Trays Half Sheet (2 Pack)
  • Colavita Extra Virgin Olive Oil
  • Farberware Classic Wood Rolling Pin
  • Parchment Paper Baking Circles
  • 8 Inch Cast Iron Tortilla Press

Ingredients
  

  • 2 tbsp olive oil
  • 1 tsp garlic minced
  • 1 teaspoon cumin
  • 1/2 tsp coriander
  • 1 small onion minced
  • 2 Roma tomatoes seeded and diced
  • 1 can of black beans 15oz can, rinsed and drained
  • 2 1/2 cups frozen corn
  • 1 lime juiced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Colby Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp salt and pepper

Instructions
 

  • Pour olive oil into large skillet over medium heat.
  • Add onion and garlic, sauté until onions soften.
  • Add cilantro and cumin, stirring for about 30 seconds to a minute until fragrant.
  • Add tomato, black beans and corn, cooking for about 5 minutes.
  • Drain any excess liquid, pouring mixture into a bowl, allowing to cool to room temperature.
  • Add cheese and cilantro, stirring just until all ingredients are combined.
  • Allow vegetarian empanada mixture to chill for at least 2 hours, allowing the flavors to really set.
  • Preheat oven to 400 degrees F.
  • Line two baking sheets with parchment paper.
  • Take your baked empanada dough out of the fridge
  • Measure out smaller dough balls (about 2-3 tbsps of dough). Roll each ball with a rolling pin or use a tortilla press to make 6-7 inch round empanada shells.
  • Spoon about 1 tbsp of veggie empanada mix into the center of your empanada shell.
  • Fold shell in half, making a half moon, crimp the empanada dough together with your fingers or a fork.
  • Transfer to the baking sheet.
  • Brush each empanada with egg wash (whisk together1 egg plus 1 tablespoon of water).
  • Bake for 20 minutes, adding a little more time if needed, until golden brown.

Notes

Click for our Baked Empanada Dough Recipe
MORE FILLING IDEAS:
Pizza Empanadas: While not traditional, if you have very picky eaters in your house, you can mix a little pasta sauce into a bowl of shredded mozzarella cheese and use that as your empanada dough filling. Sometimes we chop up pepperoni to put inside our pizza empanadas too. You just don't want a soggy filling. Plain ole slices of mozzarella with a pasta sauce dip is a hit in our house too.
Keyword dinner, empanadas, entree, latin cooking, low-fat, puerto rican, savory, taco salad, tacos, vegetarian